Curry Chickpea Salad

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So we recently went to Meatless Mondays buffet at Whole Foods Market and surprisingly we all enjoyed it. You see in the past when we ate at the buffet at the Whole Foods Market in Virginia we didn’t enjoy it. We usually ate there because we were out shopping for long and didn’t have much choices. The food looked great but was bland tasting. Either Whole Foods have improved or its an individual store thing. Well here in Ohio, the dishes not only looked great but they tasted delicious. For Meatless Mondays the varieties of meatless dishes were many, dishes included quinoa salads, fried rice, lots of roast vegetables, tofu dishes, and Beyond Meat curry salad. I usually stay away from processed foods but I wanted to try the curry salad, I was blown away by the taste. It was creamy and delicious, it had the perfect blend of curry flavors.

I decided to recreate this dish using chickpeas and I believe I nailed it.

Ingredients:

  • 1 cup water
  • 1 cup almonds blanched
  • 1/2 cup coconut milk ( I use Thai Kitchen Pure Coconut Milk)
  • 2 tablespoons tapioca starch (I use Bob’s Red Mill)
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped onion
  • 1 clove garlic
  • 1 teaspoon sea salt
  • 2 teaspoons curry powder
  • 2- 15 ounce can chickpeas or 1 cup dried chickpeas, soaked and cooked until tender
  • 1/4 cup sweet Vidalia onion, chopped
  • 1/2 red bell pepper, chopped
  • 1 celery stalk, finely chopped
  • 1/4 cup raisins (optional)

Directions:

Bring water to boil in a small saucepan, add almonds and cook for 1 minute. Immediately drain almonds using a colander and rinse with cold water. Using fingers slip the skins off the almonds and discard them. In a high speed blender, combine almonds and coconut milk and process until smooth. Add tapioca starch, lemon juice, onion, garlic, sea salt and process until completely smooth and creamy. Pour sauce to a medium saucepan on medium heat stirring using a whisk until sauce thickens. Remove from heat, stir in curry powder until fully combined.  In a medium bowl, add chickpeas, onions, bell pepper, celery and raisins and sauce. Stir to combine flavors. Delicious served with salad, bread, tortilla or crackers.

 

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    5.0

    We made this and it was delicious, but we have a question.
    You this 1 cup water in the ingredients. Is this for blanching the almonds, or do you use it in blending the sauce?

  1. Maxine moore Thomas

    hhIs this looks incredible!! I must try it!!! I’m sharing it now with some friends :

  2. I love the Buffet at Whole Foods Market but haven’t tried it on a Monday and now you gave me an idea! Love to use spices in my cooking and this delicious curry chickpea salad is a dish hubby and I will love!

  3. Joy @ Joy Love Food

    I love curry and chickpeas together, this preparation with the almonds and coconut milk sounds delicious!

  4. Rebecca @ Strength and Sunshine

    Wow, I wish my Whole Foods had such awesome dishes! They have the same things every week, every day :P
    But this is amazing love curried anything!

  5. Florian @ContentednessCooking

    You don’t know how much I love chickpeas! This Salad is just delicious, love all the flavors!

  6. Florian @ContentednessCooking

    Lovely salad, you don’t really know how much I love chickpeas! The combination sounds delicious!

  7. Healing Tomato

    Everyone of your curry recipes is so delicious. This one is perfect. I have made curried chick peas in the past and they have turned out ok. Your recipe is much better and I am sure my recipe will turn out great this time. I have never used Tapioca starch before.

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